Total Time
3hrs 20mins
Prep 1 hr
Cook 2 hrs 20 mins

Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.

Ingredients Nutrition


  1. Dredge beef in flour, seasoned with your favorite seasonings.
  2. Heat large Dutch oven (cast iron is best).
  3. Whisk together olive oil and dry mustard, add to heated Dutch oven.
  4. Add Spanish onion and caramelize.
  5. Add dredged beef, brown on all sides.
  6. Add garlic, brown, being careful not to burn.
  7. Add wine, deglaze the pot and simmer 10 minutes.
  8. Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
  9. Stir and simmer another 10 minutes.
  10. Add water and potatoes.
  11. Stir and bring back to simmer.
  12. Preheat oven to 300°F.
  13. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
Most Helpful

I made this on the weekend and we loved it. hubby and I are big stew fans and this one rated right up there! I used red wine as I did not have Port wine on hand and it turned out great! I was a little apprehensive about the horseradish, but wow did it make a great difference! Thanks Dorothy!

Graybert January 29, 2002

I loved the consistency of this beef stew - not too "soupy". I added one package of sundried tomatoes which worked very well with the other flavors. Thanks, Derf!

keeney March 13, 2005